Servings
Font
Back
0 from 0 votes

COCONUT CREAM PIE

Creamy coconut filling in a buttery crust, topped with whipped cream and toasted coconut. A sweet, tropical treat!

Prep Time
20 mins
Cook Time
20 mins
Servings: 10 people
Calories: 350 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 pre-baked pie crust
  • 2 cups whole milk
  • 1 cup sweetened shredded coconut
  • ¾ cup granulated sugar
  • 3 tablespoon cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks lightly beaten
  • 2 tablespoon unsalted butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract (optional)
  • 1 cup heavy cream
  • 2 tablespoon powdered sugar
  • Toasted coconut flakes (for topping)

Instructions

    Cup of Yum
  1. In a medium saucepan, whisk together milk, coconut, sugar, cornstarch, and salt over medium heat.
  2. Bring the mixture to a simmer while stirring constantly. Once it thickens, remove from heat.
  3. Gradually add beaten egg yolks, stirring constantly. Return to heat and cook for another 2-3 minutes until the filling is thick and smooth.
  4. Remove from heat and stir in butter, vanilla extract, and coconut extract if using.
  5. Pour the filling into the pre-baked pie crust and chill for at least 3 hours, or until set.
  6. Whip heavy cream and powdered sugar together until stiff peaks form. Spread over the chilled pie.
  7. Garnish with toasted coconut flakes and serve.

Notes

  • Make Ahead: This pie can be made ahead of time! Prepare the filling and assemble the pie, then refrigerate for up to 24 hours before serving.
  • Customizing the Flavor: Add a bit of dark rum or almond extract to enhance the flavor. For extra texture, sprinkle chopped macadamia nuts or chocolate shavings on top.
  • Serving Suggestions: Serve the coconut cream pie chilled with a dollop of whipped cream and a sprinkle of toasted coconut. It's perfect for parties, holidays, or a sweet treat.
  • Allergy-Friendly Options: To make this dairy-free, substitute the milk and heavy cream with coconut milk and a dairy-free butter alternative.
  • Storage Tips: Store leftovers in the fridge for up to 2 days. To keep the crust crisp, place a layer of plastic wrap directly on the pie's surface before covering.

Nutrition Information

Calories 350kcal (18%) Carbohydrates 30g (10%) Protein 5g (10%) Fat 24g (37%) Saturated Fat 15g (75%) Cholesterol 95mg (32%) Sodium 180mg (8%) Potassium 250mg (7%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 310IU (6%) Calcium 90mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 350

% Daily Value*

Calories 350kcal 18%
Carbohydrates 30g 10%
Protein 5g 10%
Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 95mg 32%
Sodium 180mg 8%
Potassium 250mg 5%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 310IU 6%
Calcium 90mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.